Best 4 Bright Green Chicago Relish Recipes
Chicago relish is a neon green, sweet, dill pickle relish that is widely used as a condiment on hot dogs, hamburgers, and other grilled or fried foods. The bright green color is achieved by adding an artificial food coloring known as Yellow #5, although some producers use natural food coloring from turmeric. Chicago-style hot dogs are so synonymous with neon green relish that it is often just called "green relish" in the city of Chicago. It is also a popular ingredient in potato salad and deviled eggs.
Check out the recipes below so you can choose the best recipe for yourself!
THE HIRSHON CHICAGO ATOMIC GREEN HOT DOG RELISH
Provided by The Generalissimo
Number Of Ingredients 14
Steps:
- Use the coarse blade of a grinder. Combine all veggies in a large bowl, sprinkle with salt, cover with cold water and let stand for at least 4 hours, preferably overnight.
- Drain thoroughly in a colander and press out all excess liquid.
- Combine the sugar, vinegar, turmeric, celery seed and mustard seed. Bring to boil, stirring until the sugar dissolves. Stir in drained veggies, simmer for 10 minutes.
- Add a bit of cornstarch slurry (add small amounts as necessary until thickened to relish consistency). Add a FEW drops of blue food coloring until proper neon green color is achieved. The use of Turmeric in the TFD recipe really helps with this process!
- Pack into pint canning jars to within ½ inch of the top. Put on canning lid and band.
- Process in a boiling water bath for 10 minutes. This makes 5-6 pints.
- Make sure that you don't boil the filled jars too hard or the celery seed might become stuck between the lid and jar rim which would prevent the jars from sealing.
Nutrition Facts : Calories 815.87 kcal, Sugar 185.29 g, Sodium 1556.36 mg, Fat 1.56 g, SaturatedFat 0.25 g, TransFat 0.0 g, Carbohydrate 199.35 g, Fiber 5.79 g, Protein 4.32 g, Cholesterol 0.0 mg
CHICAGO HOT RELISH
Filled with flavor, from the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Low Protein
Time 20m
Yield 4 quarts
Number Of Ingredients 12
Steps:
- Chop tomatoes finely, drain off excess juice.
- Mix with onions, peppers and celery.
- Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
- Mix well and seal in sterilized jars.
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
CHICAGO HOT RELISH
This is my husband's recipe. He makes lots of this every summer as our girls love it and so do we. It is so good with ham & beans and fried taters, mmm. It is also good on hot dogs and many other things.
Provided by Darlene Summers
Categories Low Protein
Time P1DT2h
Yield 8 pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop first 4 ingredients (not salt); add salt and mix well.
- Put in cheesecloth and hang over drip pan overnight (throw out juices).
- In the morning, add celery, mustard seed, vinegar and sugar; mix well.
- Can without cooking. First wash jars well, then scald jars and lids. Put the cold relish in the hot jars and put the hot lids on. The jars will not pop & seal, but the salt, vinegar and sugar will preserve this relish for up to 6 months (if it lasts that long at your house--it doesn't at ours).
Nutrition Facts : Calories 769.4, Fat 2.2, SaturatedFat 0.3, Sodium 14210.4, Carbohydrate 185.2, Fiber 11.1, Sugar 172.2, Protein 7.9
Tips:
- Use fresh cucumbers: Fresh cucumbers have a brighter green color and a crisper texture than older cucumbers.
- Peel the cucumbers before shredding them: Peeling the cucumbers will remove the waxy coating that can make the relish bitter.
- Shred the cucumbers finely: Finely shredded cucumbers will make a smoother relish.
- Use a sharp knife to chop the onion: A sharp knife will help you get a clean, even chop.
- Use a food processor to chop the peppers: A food processor will make quick work of chopping the peppers.
- Use fresh herbs: Fresh herbs, such as dill and parsley, will add a bright, flavorful note to the relish.
- Use a good quality vinegar: A good quality vinegar will add a complex flavor to the relish.
- Let the relish mellow for at least 24 hours before serving: This will allow the flavors to meld and develop.
Conclusion:
Chicago relish is a delicious and versatile condiment that can be used on a variety of foods, such as hot dogs, hamburgers, and sandwiches. It is also a great addition to potato salad and coleslaw. If you are looking for a new and exciting relish recipe, try this one for bright green Chicago relish. You won't be disappointed!
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